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3 courses, $36. Menu and price subject to change.
1. Celery root veloute.
Frogs Legs, asparagus and forest mushrooms
2. Tasmanian sea trout, English peas, and pea coulis
Lamb top sirloin, polenta, quelite, artichokes, lamb jus.
3. Roaring 40s blue, walnuts, figs